It was a beautiful weekend in northern California, so we spent most of Saturday gardening. On Sunday we squeezed in some time to make popcorn balls. Les and my son popped the popcorn, and then my son and I made the candy syrup to coat the popcorn. This is a really simple recipe. Just make sure the candy is cool enough before you handle the coated popcorn. The candy stays hot on the bottom of the pan (don’t ask how I know!).
The popcorn balls are sweet and delicious, and the kids loved taking them to school for a snack.
Popcorn Balls
Adapted from Candy (I forgot to write down the authors before my son took the book back to the library.)
(For a printable version of this recipe click here.)
12 cups popped popcorn
1 cup granulated sugar
1 cup brown sugar
¼ cup dark corn syrup
½ cup light corn syrup
4 tablespoons unsalted butter
1 cup water
1 teaspoon white vinegar
¼ teaspoon salt
1 teaspoon vanilla
Butter for your hands
Pop the popcorn ahead of time place on a baking sheet, and keep it warm in a low oven. I popped the popcorn in our popcorn popper, and didn’t add salt.
Combine the sugars, corn syrups, butter, water, vinegar and salt in a large saucepan, and cook covered over medium heat until the sugar dissolves, about 5 minutes.
Cook the mixture over medium high heat to 250°F using a candy thermometer to determine the temperature. Take the pan off the heat, and add the vanilla.
Remove the popcorn from the oven and pour the candy mixture evenly over the popcorn. Stir until the popcorn is coated.
When the popcorn is cool enough to handle (The candy is very hot, make sure you cool it enough before you handle it!) coat your hands with butter, and shape the popcorn into balls. Store the popcorn balls wrapped in plastic wrap at room temperature. Makes 12 to 15 popcorn balls.
